Beef pilaf with rice

A bright and satisfying treat for the home table is spicy Uzbek pilaf, cooked in a duck. The dish will become the highlight of your lunch menu. Delight your family or guests with a delicious product.

Hearty and juicy pilaf with beef can be cooked in a roaster. The finished product will delight you with a bright spicy aroma and taste. Add a culinary idea to your home menu.

Beef pilaf turns out to be the same rich in taste, but less fatty than a lamb dish. Pilaf according to Stalik Khankishiev's recipe is a real work of culinary art, beautiful, crumbly and fragrant.

If you don't know what to cook for your family for dinner, then use this recipe. You will receive an appetizing and delicious pilaf. It must be cooked in a cauldron.

According to this recipe, you can easily cook delicious pilaf with beef and aromatic spices in a multicooker. The dish turns out exactly like a real Uzbek pilaf, cooked according to all traditions in a cauldron.

In addition to a cauldron, ducklings and a saucepan, rich pilaf can be cooked in a wok.This is a special frying pan that is often used in oriental cooking. The cooking technology is not very different from the traditional one.

This delicious pilaf with beef and raisins is very easy to prepare. The meat for tasty pilaf should be quite fatty, for example, lamb or pork, but beef flesh is also suitable. It is better to take steamed long-grain rice.

Beef pilaf can be a great lunch option. And you can cook it yourself at home in a cauldron. Lamb meat is traditionally used, we suggest taking tender beef.

For the preparation of pilaf, containers with thick walls and a bottom are suitable. In the roaster, the rice groats will be tasty and crumbly, and the beef is easily separated into fibers.

Delicious, rich pilaf with a smoke aroma will not leave anyone indifferent. This is a great option for a picnic with friends or any other outdoor event.

Proper pilaf is prepared exclusively in a cauldron with a lot of spices, onions and carrots. According to all traditions, pilaf is served on a common dish and eaten by hand, and washed down with green tea.

The famous Uzbek dish - pilaf with beef can be cooked in a frying pan at home. Complement this hearty and delicious meal with fresh herbs and vegetables for a balanced meal for the whole family.

Although beef is considered tougher than other types of meat, in a cauldron it turns out to be soft and tender. Pilaf with beef, cooked using the correct technology in a cauldron, turns out to be rich and tasty, your family will be delighted.

If you don't have a cauldron in your kitchen, then delicious and rich pilaf can be cooked in a saucepan with a thick bottom. Pilaf can be cooked with different types of meat, beef will be used in this recipe.

It is impossible to count all the known pilaf recipes. You can always find a recipe for your preferences and capabilities. If you do not have a cauldron, then pilaf can be cooked in a pan.

To make your pilaf tasty and rich, it must be simmered over low heat. Therefore, cauldrons with thick walls or multicooker-pressure cookers, which keep the temperature well, are so good for this dish.

Pilaf with beef does not require any special introduction. Each housewife brings something of her own to this dish, be it spices, vegetables, dried fruits or exotic types of meat. For example, pilaf with prunes has a pleasant sourness and a special aroma.

In a multicooker, pilaf with beef turns out to be less fatty than in a frying pan or in a cauldron. Without much hassle, you will have a wonderful hearty meal for a family dinner.

A hearty and aromatic oriental dish that is familiar to everyone firsthand. Pilaf goes well with fresh and pickled vegetables and can be cooked with different types of meat. We suggest you try the beef version.

Pilaf is a famous Uzbek dish that is cooked in a cauldron. Using this recipe, you can cook delicious and aromatic pilaf on the steamed rice stove. The advantage of this recipe is that in a cauldron, the beef turns out to be tender and just melts in your mouth.

Parboiled rice is good because during cooking it retains all its useful properties and does not boil too much.It is also ideal for preparing delicious beef pilaf in a pan.

An original way to cook pilaf with beef. Traditionally, this dish is prepared in a cauldron, but when you need to cook a small amount of pilaf, you can use clay pots and bake the dish in the oven.

Oven-baked pilaf has a rich taste and great aroma. Plus, it's a balanced meal with protein, fat and fiber.

Basmati rice is always crumbly. Aromatic and spicy pilaf with beef and basmati rice is the best dinner for the whole family, try it and see for yourself.

For proper, tasty pilaf, it is important to observe the proportions of rice and water. When cooking in a saucepan, usually take 1: 2 ingredients. Such rice turns out to be beautiful and crumbly, and pilaf is tasty and appetizing. Real jam!

Pilaf in pumpkin is a real culinary masterpiece. Cooking it is not as difficult as it seems. The main thing is to carefully process the pumpkin and not damage its bottom, then the rice will turn out to be crumbly and appetizing. There is a place for such a dish even on the royal table!

It is quite simple to cook crumbly pilaf in a cauldron, the main thing is to observe the proportions correctly! Such a dish will become a decoration of a feast and will be remembered by guests for a long time. Simply delicious!

Pilaf in a cauldron with juicy beef and aromatic spices is best obtained on a fire, hearty, amazingly aromatic, such a dish will be remembered for a long time!

Delicious and very appetizing pilaf with rice and pork is a great dish for the whole family.It is easy to cook it, and your family will remain well-fed and satisfied! Simply delicious!

Fergana pilaf on a fire is an amazing dish that will surprise everyone with its taste. Hearty, appetizing, very fragrant, you will want to cook such pilaf more than once. Simply delicious!

When cooking pilaf on a gas stove, many housewives are faced with the unpleasant problem of sticky rice. To prevent this from happening, you need to know some features of the preparation of this dish: the amount of ingredients is taken according to the recipe, pilaf is prepared only from steamed rice or a special variety for pilaf (dev-zira). We cook beef pilaf on a gas stove only in a cauldron. In this way, pilaf is prepared for a large company of guests.

The multicooker "Panasonic" has the "Pilaf" program, so in it you can easily and quickly cook crumbly pilaf with the aroma of vegetables and spices. To make pilaf tasty, meat and vegetables are pre-fried, and vegetables are cut into thin cubes, ingredients for pilaf (meat, rice, carrots and onions) are taken in a 1: 1 ratio, and water is added in a 2: 1 ratio to rice. Cooking pilaf with beef.

The use of chickpeas in pilaf significantly adds satiety and nutritional value to the finished dish. Not surprisingly, these attractive peas are high in protein and fiber. The combination of rice with chickpeas, meat, vegetables and dried fruits turns out to be very rich in taste and juicy. It is easy to feed a large family or a friendly company with such pilaf.

Success in cooking pilaf largely depends on the choice of rice. As you know, long-grain rice is ideal for this business: the starch content in it is low, and when cooking, the grains are crumbly, light, do not stick together - and this is exactly what is needed for pilaf. Among the types of long-grain rice, you can find the so-called brown rice: its grains partially retain their bran shell and contain more nutrients and fibers compared to polished white rice. It is on brown rice that we propose to cook pilaf - the dish is somewhat different from traditional recipes, but the taste will pleasantly surprise you.

Let's cook pilaf in a slow cooker - this will reduce the time that the hostess needs to spend on cooking. You just need to take the time to fry the ingredients and pour in the water. Further, the cooking process no longer needs to be controlled, since the multicooker creates an ideal temperature inside the bowl so that the rice and meat are softly cooked and not burnt. The pilaf turns out to be rich and crumbly.

Delicious pilaf can be easily prepared in any kitchen. Even if you have little experience in cooking this hearty oriental dish, difficulties should not arise: in the recipe, we describe each step in detail and clearly demonstrate each stage with the corresponding photo. And, of course, the main recommendation is that you need to approach the stove in a good mood and with love for the process of culinary creativity.

Real pilaf should be crumbly - grain to grain. In addition to adhering to the pilaf cooking technology, it is very important to initially choose the right type of cereal. Long grain rice will always be the ideal option for pilaf. The starch content in it allows you to get a crumbly texture without sticking. The most convenient cooking utensil is a cauldron. If it is not there, then any similar thick-walled heavy container with high walls will do.

Pilaf with chickpeas will delight you with its rich taste and satiety. This is an excellent dish for the cold season - hot, rich, nutritious, it will both saturate and warm. Chickpeas need to be soaked on the eve of cooking overnight - this will cook much faster and will be soft. We recommend cutting the beef into small pieces so that the meat softens well and begins to break down into fibers by the end of cooking. And, of course, we do not neglect spices - it is they that set the character of the dish and make it so aromatic.

If you ever try to cook pilaf in a slow cooker, it is likely that you will no longer want to cook it on the stove. Firstly, it is very convenient - in a high bowl, food is fried without greasy splashes in all directions, the kitchen remains clean. Secondly, the concentration of the taste of pilaf is more pronounced, since all the juices and aromas of the ingredients remain within the bowl, without going outside. Thirdly, the multicooker heats up the pilaf delicately and evenly over its entire area: the rice turns out to be crumbly and soft throughout the dish.

Traditionally, Uzbek pilaf is prepared with the addition of lamb. However, not everyone loves this type of meat, so we suggest making pilaf with beef. We use rice long - pilaf with this turns out to be crumbly, beautiful, the cereal never sticks together. Parboiled long rice is especially good for pilaf - even beginners can cook such rice, it is difficult to spoil it. We also recommend taking fat tail fat for frying - it gives the pilaf a special taste and richness.

Cooking shah pilaf in lavash will take some tinkering in the kitchen, but definitely worth it. The dish guarantees a pleasant dining experience and a memorable taste. We will cook such pilaf on the basis of beef. For juiciness and versatility of flavoring accents, add raisins, dried apricots and prunes. When decorating pilaf in pita bread, we do not regret butter - it will give that very appetizing crispy brown crust.

Beef has a rather specific taste and not many people like dishes from it, but pilaf from it, cooked in a slow cooker, is almost no different from the classic one with lamb. You will quickly and tasty feed your family with this dish. For pilaf, choose young beef that is free of tendons and film. Cooking pilaf with onions, carrots, steamed long-grain rice and pilaf spices.

Beef, especially when hot, gives the dish, and in this recipe, the pilaf, a pronounced aroma and taste of meat. Cooking pilaf with beef in the oven makes the meat especially soft and the rice crumbly, and the dish will be lean, nourishing and tasty. For pilaf, we take high-quality beef, rice, onions, garlic, carrots and a special seasoning for pilaf. You can bake pilaf in a cauldron, a saucepan with thick walls, or in ceramic pots.

Regardless of whether pilaf is cooked in a cauldron or a slow cooker, it often turns out sticky rice with meat, which confuses the housewives. In order for pilaf with beef in a cauldron to be crumbly, aromatic and tasty, you need to know some simple rules. Take the meat chilled or properly defrosted, that is, in the refrigerator, so that there is no sharp temperature drop. The most crumbly pilaf is obtained from the "Devzir" or long-grain rice variety. For pilaf in a cauldron, meat, rice and carrots are taken in equal quantities, the ratio of water to rice for beef pilaf is 3: 1. Pilaf will not be pilaf without cumin, barberry, garlic and hot pepper.

Of the many beef dishes, pilaf is especially popular.This meat is often dryish, so choose young beef for pilaf. Beef pilaf in the sleeve is considered a dish adapted to modern cuisine, but properly prepared, it does not yield to its taste traditional from a cauldron. For pilaf, choose good rice - "Devzir" or long-grain, because it is this kind that absorbs the aroma of spices, water and fat and gives pilaf friability.

We offer an interesting way of cooking pilaf - in a baking bag. The rice in it turns out to be soft and crumbly, the main thing is to provide a sufficient amount of liquid. Additionally, we take beef, onions, carrots, garlic and spices. As you can see, the composition of the products is completely simple, and the pilaf comes out very tasty and rich. As a seasoning, you can take a ready-made mixture for pilaf - it is balanced in composition and goes well with any meat.

Ground beef pilaf is a great option for a quick, hearty lunch. By and large, you can use any minced meat. But it is better to take long-grain rice, since it does not stick together during cooking and remains crumbly. Parboiled rice is also good for pilaf. For flavoring, it is convenient to use a ready-made seasoning for pilaf, in which all the spices are balanced in taste.